Vinegar has long been used in many home remedies, for everything from easing arthritis pain to curing hiccups. This winter I used some to make homemade cough syrup. But what I really like to do is cook with it. Vinegar adds a ton of flavor to dishes without adding calories and there are so many varieties it makes it fun to experiment.
I wanted to add a little twist to my basic roasted red potatoes. I won’t claim any great health benefits, but as far as I’m concerned, this zippy little side dish was just what the doctor ordered.
Vinegar Roasted Potatoes
1-2 pounds small red potatoes, quartered
Salt & pepper
2-3 tbsp. cider vinegar
1 tbsp. olive oil
Preheat oven to 400˚ Toss potato wedges with vinegar and oil. Sprinkle with salt & pepper.
Bake for 30-40 minutes, stirring once after about 15 minutes. Cook until potatoes are tender and a bit browned. If you want more of a vinegar taste, sprinkle a bit more on top when they are done.